Beer created from surplus bread from National Bakery School

Beer created from surplus bread from National Bakery School

The National Bakery School, at London South Bank University (LSBU) has embarked on a sustainable brewing partnership with two local brewing companies – Toast Ale and Orbit Beers. The three way partnership has produced a specially branded beer to mark the National Bakery School’s 125th anniversary this year.

The commemorative ale has been brewed using surplus bread supplied by the National Bakery School.

Toast Ale brews its collaboration beers with at least 25% bread in place of grain and on this occasion, Orbit Beers used German hops to create a pale ale containing faint hints of banana, thanks to the German ‘hefe weizen’ yeast Orbit Beers used to brew it.

All Toast Ale collaborations make a donation to a food or environmental charity and Orbit Beers will be giving 20p per litre brewed to local south London foodbank charity, Pecan.

Elaine Thomson, director of LSBU’s National School of Bakery, said: “What better way to celebrate our 125th anniversary than with the production of a new, specially-branded beer?

“Brewing and brewery products is a new departure for the National Bakery School and we’re really very excited about this new three-way partnership with Toast Ale and Orbit Beers.

“It is an absolute bonus for LSBU that the surplus bread the school produces is not going to waste, but is being put to good use instead, helping to create a delicious new ale. The plan is to eventually make the new pale ale available to LSBU students through the Student Union as part of a project to combat waste on campus.”

Chris Head, head of partnerships at Toast Ale, said: “It’s really exciting to be doing such a locally-focused brew with Orbit Beers for such a special occasion for the National Bakery School and LSBU. We’re looking forward to working with NBS in the future to create more surplus bread brews.”

Robbie Sykes, operations manager at Orbit Beers, said: “When Toast Ale got in touch regarding the project with the National Bakery School we were really happy to come on board.

“It is fantastic to be able to get involved in a project that has sustainability at its core, while also giving something back to the local community, with donations from the proceeds going to local food waste charity Pecan, which is part of Southwark Food Bank.”

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